Brown Butter Pull-Apart Bread

Brown Butter Pull-Apart Bread

YIELDS

One 14-Inch Pastry

INGREDIENTS

FOR THE DOUGH

  • 1 envelope (¼ ounce) active dry yeast
  • 1 cup warm milk (110 degrees)
  • 1 vanilla bean, split and scraped
  • 1 ¼ pounds (about 4½ cups), plus 2 tablespoons all-purpose flour, plus more for dusting
  • ½ cup Domino® Granulated Sugar
  • 1 tablespoon kosher salt
  • 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoons, plus more for pan
  • 2 large whole eggs, plus 1 large egg yolk

FOR THE FILLING

  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 cup Domino® Light Brown Sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt

INSTRUCTIONS

Make the Dough

In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, salt, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.

Turn out dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic and refrigerate at least 2 hours or overnight.

In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 3 1/2 sticks butter with remaining 2 tablespoons flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4-inch-thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. At room temperature, bring butter mixture to the consistency of that of the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.

Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This completes what is the first of three turns. Repeat rolling and folding process two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.

Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.

Make the Filling

Melt butter in small saucepan over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in brown sugar, cinnamon and salt.

Butter a 14-inch round cake pan. Roll dough out on a lightly floured work surface to a 20-by-16-inch rectangle. Spread filling on lower half of dough, leaving a ½-inch border. Fold top half of dough over filling, pressing edges to seal. Using a pizza wheel or sharp knife, cut dough lengthwise into six equal strips. Coil strips into S shapes and arrange in a circle in pan. Cover loosely with plastic and set aside to rise in warm spot until puffy and full of air, about 45 minutes to 1 hour.

Preheat oven to 375 degrees. Brush top and edges of pastry with lightly beaten egg. Bake until golden brown and firm to the touch and center reads 205 degrees on an instant-read thermometer, 35 to 40 minutes. Cool in pan 5 minutes. Run a knife around edge of pan to loosen and invert onto a wire rack. Re-invert onto second a rack so the top side is up and cool completely before serving. Best served the day it is made.